The use of chemical preservatives serves to ensure the nutritional adequacy, palatability and safety of processed foods and beverages. The toxicity of some of the more ubiquitous antimicrobial agents (sorbic acid, p-hydroxybenzoates, sulphur dioxide) and antioxidants (propyl gallate, butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT] is reviewed together with the role of metabolic data in assessing the 'safety-in-use' of these and other food-additives.

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